January 21, 2009

More Winter Menu Development

Aaron and I had an opportunity to sit down and get some good work on the new menu done today. Emphasis for the menu is on ingredients that may not be the most expensive, but that are well taken care of, and presented simply. We plan on using several new techniques (some involving chemicals, food science, etc..), but not allowing those techniques to overcome the flavors of the food.

We have been talking for a while now about transitioning away from our weekly specials and beginning to offer tasting menus as the other option to the a la carte menu. I think it's going to happen this menu (technically the week after the menu rolls out, so we make sure to have that under our hands). We would also make each course of the tasting menu available individually, though the better deal would be to order the whole menu. We're thinking four courses, forty five dollars, wine pairings in the twenty dollar range potentially (don't quote me on any of the prices).

I think this will be an excellent creative outlet for both chef and I, as well as driving sales to the restaurant.